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- 1 cup shredded raw carrots (about 2 medium carrots)
- 1 cup yellow corn meal
- 3/4 cup milk
- 1/2 cup maple syrup
- 2 eggs, slightly beaten
- 2 tablespoons vegetable oil
- 1 cup flour
- 3 teaspoons baking powder
- 1/4 teaspoon cinnamon
- For Maple Butter:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 6 tablespoons pure maple syrup
View Full Recipe at Creative Culinary
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